Roasted Broccoli & Quinoa Salad

Quinoa (pronounced Keen-wa) is technically a seed and not a grain. If you suffer from Celiac disease or have a wheat intolerance, this is a great substitute as it is gluten free. It is not the cheapest ingredient but a little goes a long way and is the perfect vessel for salads like these as it doesn’t have a distinct taste. Thus making it perfect to absorb other flavours.

Roasted Broccoli & Quinoa Salad


  • 1/2 cup of quinoa
  • 1 cup of water
  • 1/2 head of broccoli
  • salt
  • olive oil
  • handful of cranberries
  • Feta, cut into blocks
  • chimichurri sauce 
  • Optional additions: toasted pumpkin seeds, sunflower seeds


  1. Boil the quinoa in the water for 14 – 18 minutes. Drain and set aside.
  2. Cut the broccoli into florets, wash and drain. Lightly salt and drizzle with olive oil. Roast in the oven at 180 degrees for 10 – 15 minutes.
  3. Add half of the chimichurri sauce to the quinoa and mix well.
  4. Add all the ingredients to the cooked quinoa (roasted broccoli, cranberries, feta, seeds).
  5. Eat at room temperature or enjoy cold.


If you wish to make this salad filling as it’s own meal instead of a side dish add pieces of chicken or boil/fry/poach an egg and serve. It is quite filling on it’s own and will serve 2 people.

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